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Sesame-Crusted Pork Cutlets with Crispy Shallots
Sesame-Crusted Pork Cutlets with Crispy Shallots
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Succulent Sesame Pork Cutlets topped with Crispy Shallots, perfect for a quick and satisfying weeknight dinner. Enjoy with a side of refreshing spinach salad.
Ingredients:
  • For the dressing:
  • 6 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons red miso paste
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons honey
  • 2-inch piece fresh ginger, peeled and finely chopped
  • 1 small clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • For the crispy shallots:
  • 1/2 cup vegetable oil
  • 4 shallots
  • For the pork:
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup sesame seeds
  • Ground black pepper, to taste
  • 4 boneless pork chops, or 8 thin boneless cutlets (about 1 1/4 pounds)
  • 4 large handfuls (6 ounces) baby spinach leaves
Instructions:
  • Prepare the dressing by blending water, vinegar, miso, soy sauce, honey, ginger, garlic, olive oil, and sesame oil in a blender until smooth and creamy. Set aside for plating the cutlets.
  • Create crispy shallots: Slice shallots thinly using a mandoline or sharp knife. Gently separate the rings and press them between paper towels to remove excess moisture. Heat oil and shallots in an 8-inch skillet over medium heat, stirring often until golden brown (4-6 minutes). Transfer shallots to paper towels to drain. Strain oil to remove any bits of shallot for later use. Save any leftover oil for future recipes.
  • Prepare the pork chops as needed: If using thick boneless pork chops, butterfly and pound them flat. To butterfly, make a horizontal cut in each chop, leaving a 1/4-inch edge. Open the chop like a book. Place each butterflied chop between plastic wrap, then pound to a 1/4-inch thickness using a mallet or rolling pin. Place on a baking sheet.
  • Create an assembly line: Beat eggs in a pie pan, and mix panko, sesame seeds, salt, and pepper in another. Arrange cutlets, beaten eggs, and panko mixture from right to left on the counter.
  • Coat the cutlets: Using tongs, dip each cutlet into the beaten eggs, allowing the excess to drip off. Then, transfer it to the bowl of panko, ensuring both sides are coated. Place the coated cutlet back on the baking sheet. Repeat with the remaining cutlets until all are coated.
  • In a large nonstick skillet over medium heat, heat 1/4 inch of reserved vegetable oil. Place a clean sheet pan in the oven and preheat to 250oF. Add 2 or more cutlets in a single layer, ensuring they are not crowded. Cook for 4 minutes until golden, then flip and cook the other side for another 4 minutes. Keep warm in the oven while you finish cooking all cutlets and prepare the spinach.
  • Combine the spinach with a generous amount of dressing to your liking. Arrange the spinach on plates. If needed, cut the larger chops in half and place one on each spinach-filled plate. Top with crispy shallots and a drizzle of the reserved dressing. Store any extra dressing in the fridge for up to a week.

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